Kani Salad

Name: Kani Salad with Panko Crust
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb imitation crab meat, shredded; 2 medium cucumbers, julienned or thinly sliced; 1 large carrot, julienned; 1/2 cup mayonnaise; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1 teaspoon sesame oil; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/2 cup panko breadcrumbs, toasted; 2 green onions, thinly sliced; 1 tablespoon sesame seeds; Optional: 1 teaspoon sriracha or chili garlic sauce for spicy version

Kani salad is a Japanese-inspired crab salad featuring shredded imitation crab, julienned vegetables, and a creamy sesame-mayo dressing topped with toasted panko for crunch. It comes together in 15 minutes and works as both a side dish and light meal.

🌍Japanese 🥗Pescatarian 🏷️Restaurant-style 🏷️American-japanese 🏷️Imitation crab 🏷️Crab salad

Total

15 min

Servings

4

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Foodie And Wine

Ingredients

1 lb imitation crab meat, shredded
2 medium cucumbers, julienned or thinly sliced
1 large carrot, julienned
1/2 cup mayonnaise
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup panko breadcrumbs, toasted
2 green onions, thinly sliced
1 tablespoon sesame seeds
Optional: 1 teaspoon sriracha or chili garlic sauce for spicy versionoptional

13 Ingredients

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Instructions

1
Prepare the vegetables by julienning the cucumbers and carrots into thin matchstick pieces.
2
Shred the imitation crab meat into bite-sized pieces.
3
In a large mixing bowl, whisk together mayonnaise, rice vinegar, sugar, sesame oil, salt, and white pepper until smooth.
4
Add the shredded crab meat, julienned cucumbers, and carrots to the dressing.
5
Gently toss everything together until well coated with the dressing.
6
Toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes until golden brown.
7
Just before serving, sprinkle the toasted panko breadcrumbs, sliced green onions, and sesame seeds over the salad.
8
Serve immediately for best texture.

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Tips & Notes

Pro tips

Toast panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes until golden—this prevents sogginess and adds essential crunch.
Julienne vegetables thinly and evenly so they absorb the dressing uniformly and create a cohesive texture throughout.
Add toasted panko immediately before serving to maintain crispness; store it separately if making ahead.
Squeeze excess moisture from julienned cucumbers with a clean kitchen towel before mixing to prevent the salad from becoming watery.

Substitutions

Imitation crab → lump crab meat or shredded fresh crab (richer flavor, higher cost)
Panko breadcrumbs → crushed wonton strips or toasted sesame seeds (different texture/nutty flavor)
Sesame oil → toasted seed oil or omit entirely (reduces Asian flavor profile)
Rice vinegar → white vinegar or lime juice (sharper acidity)

Storage & make-ahead

Store assembled salad in an airtight container for up to 2 days; keep panko separate and add just before eating to preserve crunch.

Common Questions

Can I use real crab instead of imitation crab?

Yes, lump crab meat or fresh crab will work and provide a richer flavor, though it will increase cost. Use the same weight as called for in the recipe.